Grilled Ramp and Asparagus Quiche
Enjoy the best of early-spring vegetables in this hearty Easter brunch dish from Tudor House chef Geoffrey Zakarian. Ramps, which offer a strong, garlic-like flavor, can also be substituted with leeks, scallions, and onions.
The Martha Stewart Show, March 2012
Yield Makes one 9-inch quiche
For the Dough
- 2 1/4 cups all-purpose flour, plus more for work surface
- 1/2 cup plus 3 tablespoons unsalted butter, cut into small pieces and chilled
- 1/4 cup plus 2 tablespoons ice water
- 1 tablespoon lard, chilled
- 1/2 teaspoon coarse salt
- 6 cups dried beans
For the Filling
- Coarse salt and freshly ground black pepper
- 6 ounces asparagus, cut into 1-inch pieces, peeled if jumbo
- 8 ounces ramps (about 20), trimmed and washed
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon canola oil
- 7 ounces hen-of-the-woods mushrooms, torn into large pieces
- 1/2 cup thinly sliced spring garlic
- 2 tablespoons thinly sliced shallots
- 3 tablespoons unsalted butter
- 1 tablespoon minced fresh marjoram
- 2 cups heavy cream
- 1 1/2 cups whole milk
- 6 large eggs
- 2 large egg yolks
- Pinch of mace
- 4 ounces Emmenthaler cheese, grated
- 6 ounces goat cheese, crumbled
- Make the dough: Place flour and butter in a large bowl. Using your hands, mix until small beads form; do not overmix.
- In a small bowl, mix together 1/4 cup plus 2 tablespoons water, lard, and salt; slowly add water mixture to flour mixture and mix until a smooth dough has formed. Do not overmix. Form dough into a disk; cover and transfer to refrigerator to chill for 1 hour.
- Preheat oven to 350 degrees.
- Roll out dough on a lightly floured work surface to a 16 inches in diameter. Carefully transfer dough to a 9-inch-round, 2 3/4-inch-high springform pan. Transfer to refrigerator or freezer to chill for 30 minutes.
- Prick holes all over bottom using the tines of a fork. Cut six 8-inch squares of cheesecloth. Fill each piece of cheesecloth with 1 cup dried beans; tie with kitchen twine to enclose. Place each bean bag close to the inside edge of pan to keep sides from falling down. Transfer to oven; bake for 50 minutes. Remove bean bags and continue cooking until golden brown, about 15 minutes more. Transfer to a wire rack and let cool completely.
- Make the filling: Preheat oven to 325 degrees.
- Bring a large pot of water to a boil; generously salt water and return to a boil. Meanwhile, prepare an ice-water bath. Add asparagus to boiling water and cook for 30 seconds. Drain and immediately transfer to ice-water bath to cool. Drain and set aside on paper towels.
- Preheat a grill pan over medium-high heat. Place ramps in a medium bowl, and add olive oil and season with salt; toss to combine. Place ramps on grill and cook, turning once, until leaves are slightly charred, about 2 minutes. Transfer to a paper towel-lined plate and set aside.
- Heat canola oil in a medium skillet over high heat. Add mushrooms and cook, stirring, until softened, about 3 minutes; season with salt and pepper. Add spring garlic, shallots, and butter; cook until butter is frothy. Stir in marjoram and remove from heat. Let cool slightly. In a large bowl mix together asparagus, ramps, and mushrooms; set aside.
- Place cream, milk, eggs, egg yolks, and mace in the jar of a blender; blend on high until combined. Season with salt and pepper.
- Place half of both cheeses in an even layer in the bottom of prepared crust. Top with half of the vegetable mixture and half of the custard. Repeat layering process.
- Place quiche on a rimmed baking sheet and transfer to oven; bake until a cake tester inserted into the center of the quiche comes out clean and top is browned, about 2 hours and 20 minutes to 2 hours and 40 minutes. Let cool on a wire rack.
- Using a serrated knife, trim away excess crust from top edge of pan. Unmold and serve at room temperature.
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